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A freshly baked Blueberry Cream Cheese Croissant Casserole in a glass dish, rich with golden croissants and plump blueberries.
Layla

Blueberry Cream Cheese Croissant Casserole

This delightful casserole transforms flaky croissants into a decadent breakfast bake, layered with a sweet cream cheese filling, fresh blueberries, and a rich custard, perfect for a special brunch or holiday morning.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Croissant Base
  • 8 large croissants day-old preferred, cut into 1-inch pieces
For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
For the Egg Custard
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch salt
For the Blueberries
  • 1 1/2 cups fresh blueberries rinsed and patted dry
For the Topping
  • 2 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup chopped pecans (optional)
For Serving (Optional)
  • Powdered sugar
  • Maple syrup

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Prepare the Baking Dish
  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Make the Cream Cheese Filling
  1. In a medium mixing bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract with a whisk or electric mixer until smooth and creamy. Set aside.
Assemble the Croissant Base
  1. Arrange half of the cut croissant pieces evenly in the bottom of the prepared baking dish.
  2. Dollop spoonfuls of the cream cheese mixture over the croissants. Gently spread it out as much as possible without tearing the croissants too much.
  3. Sprinkle half of the fresh blueberries over the cream cheese layer.
  4. Layer the remaining croissant pieces over the blueberries.
Prepare the Egg Custard
  1. In a large mixing bowl, whisk together the eggs, whole milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, ground cinnamon, and pinch of salt until well combined and slightly frothy.
Pour Custard and Add Remaining Blueberries
  1. Evenly pour the egg custard mixture over the croissants in the baking dish, ensuring all pieces are moistened. Gently press down on the croissants with a spatula to help them absorb the liquid.
  2. Sprinkle the remaining blueberries over the top.
Prepare the Topping
  1. In a small bowl, combine the melted butter, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, and chopped pecans (if using). Stir until well mixed.
  2. Evenly sprinkle this topping mixture over the casserole.
Bake the Casserole
  1. Bake for 35-40 minutes, or until the casserole is golden brown, puffed, and a knife inserted into the center comes out mostly clean (some moisture from the cream cheese is okay). If the top browns too quickly, loosely tent with aluminum foil.
  2. Let the casserole rest for 5-10 minutes before serving.
Serve
  1. Dust with powdered sugar and serve with maple syrup, if desired.

Notes

Make Ahead: You can assemble the casserole the night before, cover it tightly with plastic wrap, and refrigerate. In the morning, let it sit at room temperature for 15-20 minutes before baking as directed. Add about 5-10 minutes to the baking time if baking from cold.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Variations: Feel free to swap blueberries for other berries like raspberries or mixed berries. A drizzle of lemon glaze would also be delicious!